Blackened Grouper Salad with Lime Vinaigrette

The "salad days" are back with this wonderful summer sun kissed salad! 

You know how I love my seafood.   Grouper is one of my favorite meals.  Especially when it's blackened. 

This recipe is simple and and it's light.  You'll enjoy it all summer long.  The lime vinaigrette is totally fantastic and flavorful.  And this is a perfect weekend recipe.

You can plate the fish over any kind of salad greens that you like.  Tomatoes and all other salad fixings are optional.  Build the salad you want!  But do make the dressing.  You won't be disappointed.

Serves 2.

 

Ingredients:

3 tablespoons butter
2/3 pound Grouper
1/2 tablespoon blackened seasoning, less to taste
1/2 tablespoon Creole seasoning, less to taste

For the Vinaigrette-

1 medium sized lime (1/2 juiced and half cut into 3 wedges)
1/4 teaspoon lime zest
2 cloves fresh chopped garlic
2 tablespoons apple cider vinegar
1/4 cup Extra Virgin Olive Oil
2 pinches seasoned salt
Freshly ground black pepper, to taste
1/2 teaspoon Worcestershire sauce
1 tablespoon Honey
1 tablespoon cold water

Other:  Lettuce greens, tomatoes or any other fixings you would like for your salad


Directions:

For the fish:  Heat a cast iron or heavy skillet over the side burner of your grill.  Add butter.  Season the grouper with the blackened seasoning and Creole seasoning.  

Once butter has melted, drop the fish into the pan.  Cook for about five minutes.  If the fish flips easily without sticking to the pan, it is ready to turn.  If it seems to stick, continue to cook for another minute.

Flip fish and cook for another three or four minutes until the fish just begins to flake.  If the fish flakes easily, your fish is overdone.  So make sure that you pull it from the pan just as it begins to flake.  Adjust cooking time accordingly.

For the lime vinaigrette:  Combine all ingredients in a bowl or a salad dressing shaker.  Whisk well or shake vigorously to combine.

Plate grouper over any type of greens that you like, but do make the dressing.  It's light and full of summer flavor!

Halve the fish to make two servings.  Plate fish over fresh greens.  Include tomatoes or any other vegetables you would like with your salad.  Squirt one of the lime wedges over both of the pieces of fish.  Top with desired amount of dressing and serve with vinaigrette.  

Dill or other herbs for garnish are optional.  Dressing can be stored in a sealed container in the refrigerator for up to a week.

PS -  Don't forget about visiting me at  new online cookbook:  Cafe Cheapo http://cafecheapo.blogspot.com

Each week for 52 weeks,  I will be posting a brand new, healthy, and super economical recipe (with cost breakdown).  The recipes and special features are free to read and to print. 
3 new recipes are already up so check it out!

Tomato Talk Part IV/Salad Days Part III - Stuffed Tomatoes with Mushrooms and Garlic

I know that some are getting snow up north.  Snow!  

It was rainy down here in the Orlando area this weekend.   Today the temperature only topped out at about 70 degrees.  It's going to be in the 40's tonight.   But then it's going back up to 90 this weekend.  Crazy!

Still we are on the healthy and lighter eating kick for the warm months.   As part of my "Tomato Talk" and "Salad Days" series (so you can find it under both for later reference if you want to make this dish), I am bringing you a salad that can be served warm on a cooler night or room temperature on a hot day.  

Tomato Talk/Salad Days Part III -
Stuffed Tomatoes with Mushrooms and Garlic

Serves 4

4 vine ripened tomatoes
1 1/2 tablespoon olive oil
1/2 cup diced baby bella (crimini) mushrooms
1 tablespoon Elephant garlic, chopped
2  teaspoons dried thyme
2 teaspoons Balsamic vinegar
Course sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon grated Parmesan cheese

Other:  Cooking spray
                 Fresh parsley for garnish (optional)

Preheat oven to 375 degrees.

Slice tomatoes into quarters but not all the way through so that the four slices are still connected.  

Add olive oil to skillet.  Heat skillet over medium heat for about one minute and then add the diced mushrooms.  Cook mushrooms for about four minutes until browned.

Add garlic and cook for one more minute.

Stir in thyme and Balsamic vinegar.   Add salt and pepper.  

Spray baking dish with cooking spray.   Add sliced tomatoes, open side up.  Spoon 1/4 of the mushroom and garlic mixture into each tomato. 

Bake for ten minutes.  

Turn on broiler.  Top each tomato with 1/4 of the Parmesan cheese.  Broil for about three minutes until cheese slightly browns.

Top with fresh parsley, if using.

Serve immediately or let sit at room temperature until ready to serve.    Great with baked chicken or fish.

Salad Days Part II: Southwestern Salsa Salad

This recipe is great because you can serve it as a side salad with grilled food or fish, or you use it as a "salsa" like we did with chicken tacos.  That is why I am including this recipe in the Salad Days series.

Southwestern Salsa Salad

Serves 4-6

What you need to make this dish:

2 vine ripened tomatoes, seeded and coarsely diced
1/4 cup sliced green Spring onion, white and green parts (I used a large Vidalia)
1 teaspoon minced Jalapeno pepper, seeded
1 tablespoon chopped fresh garlic
1/4 cup chopped black olives
1/4 cup olive oil (good quality)
1 tablespoon fresh lemon juice
Coarse sea salt, to taste
1 teaspoon dried cumin
Chopped cilantro, to taste

Seed the tomatoes....

Toss everything into a salad bowl....

Combine ingredients in a salad bowl and toss well.  Chill or keep at room temperature until you are ready to serve. 

Salsa on a chicken taco.

Wow, I believe that is the simplest recipe I ever posted.

If you celebrate Passover or Easter, I hope you have a very happy time with family and friends.  We have friends and family coming to visit this weekend.  I am taking Monday morning off to clean up the house after the weekend.  I will be back on Monday with another great recipe. 

Peace, love and joy to all!  May food bring us together!

See you soon.

Salad Days - Part I: Goat Cheese Croutons

Over the next few weeks, along with other culinary delights, I am going to post a series of salad recipes, toppers and dressings -- perfect for spring and summer light dining.  Today is the first of which I will call "Salad Days." 

In the spotlight;

Goat Cheese Croutons

We are on a very tight budget.  I am learning to pass up the convenience items in my grocery store .  Home cooking is better anyway as you know what you put in there!

Using stale baguette and a few fresh ingredients, I made wonderfully delicious goat cheese croutons.  I used them to top this insanely good chicken salad that I whipped up for dinner the other night.  

For the salad, I simply used a store-bought black peppercorn sauce (Kraft) to cook the cage free raised boneless chicken.  I created a salad using fresh greens, green beans, roasted potatoes, tomatoes, and hard boiled egg.  I even threw in a little leftover corn.  Store-bought Caesar dressing was used for the greens.  The dressing came with the pepper sauce.

No matter what veggies or dressing you toss together, these croutons will make it special.  Here is how you can make Goat Cheese Croutons at home:

Ingredients

About 2 1/2 cups stale baguette or sour dough bread, cubed
Cooking spray
3 tablespoons olive oil
1/4 cup crumbled goat cheese
1/2 tablespoon garlic powder
Seasoned salt to taste

Preheat oven to 400 degrees.

Cut bread into cubes.

Add olive oil, goat cheese and garlic powder to a bowl.  Using a fork or a wire whisk, mash the goat cheese into the oil and combine with the garlic powder.  The cheese will blend into the oil.

Toss bread with the oil and cheese mixture until coated.

Arrange cubes on cookie sheet.  Spray liberally with cooking spray and sprinkle still a little seasoned salt.  Turn the cubes over and repeat process on second side.

Bake for five minutes or until crispy to your liking, turning once.